Chicken Cacciatore, Mashed Potatoes and Salad

Yields

Serves 2-4

Cook Time

1 hour

Ingredients

Chicken Cacciatore

  • 1 ½ lbs. boneless, skinless chicken 
  • S&P TT
  • 1 tsp. dried oregano, basil & paprika
  • 1-2 tbsp. olive oil
  • 4 cloves garlic, smashed
  • 2-4 small onions, halved
  • 1-2 sweet peppers, sliced
  • ½ rib celery, sliced
  • 1-2 baby carrot, diced
  • ½ cup grape tomatoes, halved
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • 1 sprig thyme 
  • 1 oz. dried mushrooms
  • 6-8 pitted Kalamata olives
  • 1 tsp. capers
  • 1 tbsp. sun dried tomatoes, diced
  • 2 oz. red wine
  • 1 cup broth 
  • 2 cups San Marzano, hand crushed 
  • Fresh parsley 
  • Sriracha, optional 

Garlicky Asiago Mashed Potatoes

  • 6-8 Gold potatoes, skin on, cut into ⅛ wedges
  • 10 cloves garlic, smashed
  • 4 oz. half & half
  • 2 oz. butter, room temperature
  • S&P TT
  • 6 oz. shredded Asiago cheese

 

Baby Arugula Salad

  • Olive oil
  • Balsamic glaze
  • Baby arugula
  • S&P TT
  • Artichoke hearts, chopped
  • Pancetta bits
  • Shaved Parmesan
  • Pine nuts

Method

Chicken Cacciatore

  1. In a large bowl, season chicken with S&P and dried herb blend.
  2. In a heavy-bottom pan, heat oil on medium heat. Brown chicken on both sides, remove and set aside.
  3. Add fresh vegetables to the pan and sweat for 3 minutes. 
  4. Add paste, bay leaf, thyme, olives, capers, sun dried tomatoes, and mushrooms.
  5. Deglaze with wine, bring to a boil, add broth and San Marzanos.
  6. Return chicken to pot, discard the tongs that touched the raw chicken. The liquid should almost cover everything in the pan.
  7. Bring to a boil, then lower to a steady simmer, cook, covered for approx. 15-20 minutes.
  8. Add water if liquid evaporates before cooking is complete.
  9. Remove bay leaf and thyme, adjust seasoning with S&P, sriracha (if desired), and add fresh parsley. Keep covered while preparing mashed potatoes.

 

Garlicky Asiago Mashed Potatoes

  1. Bring pot with potatoes, garlic, S&P to a boil, reduce to a simmer, cook uncovered until tender.
  2. Drain, and mash while still hot, add butter and most of the half/half, beat until smooth. 
  3. Add cheese, adjust seasoning with S&P, and keep covered while preparing salad.
  4. Add remaining dairy if potatoes become too tight.

 

Baby Arugula Salad

  1. Toss all ingredients together.
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Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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